SOYBEAN PASTE USING DANGJO PEPPER SEED AND STACHYS SIEBOLDII MIQ. ROOT AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to a method for preparing soybean paste by mixing glucose adjusting pepper seed powder, Stachys riederi root powder, and traditional soybean paste residue. More specifically, the method includes: a first step of washing, drying, and grinding glucose adjusting pepper seeds to powder; a second step of washing, drying, and grinding Stachys riederi roots to powder; and a third step of mixing the glucose adjusting pepper seed powder, Stachys riederi root powder, and traditional soybean paste residue and fermenting the mixture to prepare the soybean paste. The soybean paste includes AGI capable of preventing diabetes and other functional ingredeients having excellent antimicrobial effects, brain cell activities, and urination effects. The soybean paste also include 38% of proteins and 18% of fatty acids including linoleic acid and linolenic acid. The present invention provides an superior traditional food preparation method capable of enhancing the functionality of the soybean paste by using the glucose adjusting pepper seeds and Stachys riederi.